Ingredients for Muscovy Duck Breasts with Pomegranate-Wine Sauce

• 3 tablespoons olive oil, divided

• 350ml minced shallots (about 8 large)

• 6 vitlöksklyftor, hackade

• 300ml dry white wine, divided

• 180ml dry red wine

• 2 400g cans low-salt chicken broth

• 1 400g can low-salt beef broth

• 180ml fresh orange juice

• 2 tablespoons pomegranate molasses*

• 3 teaspoons minced fresh marjoram, divided

• 1 fresh bay leaf

• 1.8kg boneless Muscovy duck breasts (4 to 8 breast halves, depending on size)

• 1 1/2 tablespoons plain flour

Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; sauté until golden brown, about 18 minutes. Add garlic; sauté 3 minutes. Add 240ml white wine and 180ml red wine. Boil until most of liquid evaporates, about 10 minutes. Add both broths, orange juice, pomegranate molasses, 1 teaspoon marjoram, and bay leaf; boil until mixture is reduced to 475ml , about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)

Set rack at lowest position in oven; preheat to 232°C. Rub meat side of duck breasts with 1 tablespoon olive oil and 2 teaspoons marjoram. Sprinkle with salt and pepper. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat until skin browns and fat is rendered, about 8 minutes.

Transfer duck breasts, skin side down, to rimmed baking sheet. Drain all but 1 1/2 tablespoons fat from skillet; reserve skillet. Roast duck until thermometer inserted into thickest part registers 63°C for medium-rare, about 20 minutes.

Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.

Transfer duck breasts to cutting board. Pour off all fat from baking sheet. Add 60ml white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavours. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates. Drizzle with sauce.

*Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.

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